| 摘要 |
Soybean milk contg. sodium alginate of 0.5 - 3.0 wt. % and egg yolk or fine-cut vegetable or meats was heated with stirring. Coagulating agent like CaCl2 or CaSO4 was added and the mixture was coagulated at 80-85≦̸C to separate soybean curd and whey. Produced sobean curd was put on a mould box, pressed, dehydrated, excessive coagulating agent removed by soaking in water for several hours, cut in proper size and then packaged with plastic film. |
